Fairy Cakes
REMEMBER ALL INGREDIENTS SHOULD
BE WEIGHED OUT AT HOME

Recipe

Equipment

50g self raising flour
50g caster sugar
50g soft tub margarine
1 egg
If time - Icing:
50g icing sugar
Decorations of your choice

mixing bowl wooden spoon spatula teaspoons x 2 cake tray/patty tin small cake cases x 6
*container to take home in

Method

1. Set main oven to 160°C/Gas 43, Get out patty tin/cake tray between two
2. Place six small paper cake cases in the tin/tray
3. Put all ingredients into a mixing bowl (all in one method)
4. Beat with a wooden spoon for 1-2 mins until smooth – do not over mix or you will have heavy cakes
5. Place a teaspoon of mixture in each paper case. Use a teaspoon (not your finger!) to remove the mixture from the spoon (make sure the mixture is even in each case, about ¾ full – do not over fill or they will overflow!)
6. Place in oven with oven gloves. Wait for 15-20 minutes until well risen, golden brown and they bounce back when touched
7. Take the cakes out of the oven, place tray on a wooden triangle and leave in the tin for a few minutes before cooling on a wire cooling rack. DO NOT PUT IN CONTAINER UNTIL COMPLETELY COOL – Condensation will make them wet
8. If you have worked quickly your cakes will have cooled in time to ice and decorate them. Mix your icing sugar with a couple of drops of cold water in a small plastic basin
9. Do not add too much water or the icing will be too runny – add a drop at a time
10. Use a teaspoon to put the icing on your cakes and decorate

HOW HAVE YOU DONE